Friday, January 20, 2006

Comfort Food: My Father's Italian Sausage

My Father’s Italian Sausage

 

Here’s a recipe for Italian sausage my Dad used to make.  It makes ten (10) pounds of sausage, so be prepared to separate into portions and freeze.  It’s a great accompaniment to the homemade spaghetti sauce I posted earlier.

 

Italian Sausage

 

10 Lbs – Pork Butt

¼ Cup – Salt

2 Tbl – Red Pepper Flakes

½ Cup Paprika

2 Tbl – Crushed Anise

2 Tbl – Black Pepper

2 Tbl – Fennel Seed Crushed

1 Tbl – Coriander Crushed

 

Coarsely grind the pork butt.

Blend in the remaining items.

Grind again to finish mixing in spices.

Stuff into link casings or separate into 1-2lb packages and freeze.

 

Note: If memory serves, the spiciness of the sausage will increase the longer the sausage remains in the freezer.  So be prepared when you defrost that last package.

 

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